Quick and Easy Chicken and Corn Soup
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Sauté aromatics and proteins
Spray the bottom of a saucepan with a little canola oil. Add the chopped spring onions, chopped middle bacon (optional), and chopped chicken breast fillet. Stir and cook over medium heat for about until the chicken is cooked and the bacon releases its flavors.
Add creamed corn and chicken stock
Add one 420g can of creamed corn to the saucepan and stir it through the chicken mixture. Then, pour in 3 cups of liquid chicken stock (can be made from powder and water).
Simmer the soup
Stir the mixture well, bring it to a boil, then the heat to a . Let it for approximately to allow the flavors to meld and the chicken to fully cook.
Thicken with egg and serve
Once the soup has , quickly in one beaten egg. Continue until the egg is fully cooked and incorporated, adding a lovely thickness to the soup. Serve immediately.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 1 swap
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
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